Cauliflower Macaroni and Cheese - Sneaky, Huh?

Sneaky Macaroni and Cheese is what I call this recipe when young picky eaters are on the scene, but I just called the post Cauliflower Macaroni and Cheese 'cause we're all grown-ups here, right? There's a serious amount of cauliflower in there, but can you even see it? See what I mean ... sneaky.

I thought I should make a comfort food classic like macaroni and cheese this week because ... drum roll, please ... this week is my Second Blogiversary as a blogger of comfort food! Should have had a cake for the occasion, but I wasn't in the mood for anything sweet. Help me celebrate by following Delightful Repast and telling your friends about it: Stumble it, Pin it, Tweet it, whatever.

Do you have a picky eater in the house? Do you ever "disguise" vegetables in a sneaky way? Do leave a comment and tell me your best tips. And put a little cauliflower over on your picky eater!


Sneaky Macaroni and Cheese

 

8 ounces elbow macaroni

1 medium (about 1 3/4 pounds) head cauliflower, chopped
1 tablespoon salt
1 quart milk

1/2 cup heavy whipping cream
4 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon coarsely ground black pepper

1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne
1 pound medium cheddar, shredded

1 In large pot, at least 5 1/2 quarts (I use Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven), bring 4 quarts of water to a rapid boil. Lightly butter a 13x9x2-inch baking dish or two smaller, shallow baking dishes.

2 About 5 minutes before adding the macaroni to the boiling water, preheat oven to 375 degrees and start sauce. In 3-quart saucepan, heat butter until foaming but not browning. Add flour, salt, dry mustard, pepper, red pepper flakes and cayenne; whisk for about a minute. Gradually whisk in milk and cream, whisking or stirring constantly until mixture slowly comes to a full boil. Reduce heat and simmer, stirring occasionally, for about 7 minutes. Remove from heat and let cool slightly for 2 minutes. Gradually stir in cheese.

3 Meanwhile, add macaroni and salt to rapidly boiling water; cook for 3 minutes less than the maximum time specified on the package. Add cauliflower to the pot for the final 3 minutes.

4 Drain pasta and cauliflower in colander; return to pot. Add cheese sauce, and stir until well combined.

5 Pour into prepared baking dish(es). Bake at 375 degrees for 30 minutes, or until bubbly. Let stand 5 minutes before serving.